Turns out my spicy avocado dipping sauce was so good last night, that it was eaten at an unproportional rate with repect to my empanadas. I have left over empanadas, but no more sauce, providing me the perfect opportunity to experiement with cooking a new one. In keeping with the green theme, I decided to give roasted tomatillo salsa (aka salsa verde) a whirl tonight. I would love to say it is my own recipe, however, I stole it from Tyler Florence. And with this confession now out in the open, I say that it deserves two thumbs up and earns a respectiable place among my collection of favorite recipes.

This salsa combines the favors of roasted garlic, Spanish onions, sweet tomatillo tomatoes, spicy jalapeños, and lime juice to create a condiment suitable for topping any protein or corn product. You can put it over chicken, over pork, over seafood, over nachos, hell, you can even spread it on a piece of toast for a banging Mexican-inspired snack. It is flavorful, yet not overpowering, which makes it one of my new favorite condiments.

{ Ingredients }

10 tomatillos, husked and rinsed

1-2 jalapeños, stemmed

1 spanish onion, quartered

4 cloves of garlic

2 teaspoons ground cumin

1 teaspoon Kosher salt

1/2 cup chopped cilantro leaves

1/2 lime, juiced

{ To Make the Salsa Verde } Preheat the oven to 375 degrees.

Cut the tomatillos in half (NOTE: you should have already removed the husks and washed them). Place them cut side down on a baking sheet. Add the garlic cloves, jalapeños, and onion to the tray and roast for 12-15 minutes.

Transfer the roasted vegetables and the juices from the pan into a food processor. Add the cumin, salt, cilantro, and lime juice and pulse the mixture until well combined but still chunky.

Adjust the seasonings to desired taste. I always add a couple dashes of tobasco for more spice, as well as extra lime juice.